Recipe of Award-winning Pumpkin and spinach pie - kibbet lakteen bil saynieh

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pumpkin and spinach pie - kibbet lakteen bil saynieh. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pumpkin and spinach pie - kibbet lakteen bil saynieh is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Pumpkin and spinach pie - kibbet lakteen bil saynieh is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook pumpkin and spinach pie - kibbet lakteen bil saynieh using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:

1. Make ready 1 kg canned pumpkin puree
2. Make ready 2 cups fine bulgur
3. Take 2 tablespoons flour
4. Prepare 4 tablespoon vegetable oil
5. Get 1 teaspoon salt
6. Make ready - For the filling:
7. Take 500 g spinach, shredded
8. Make ready 1/2 cup canned chickpeas
9. Make ready 1 cup walnuts, coarsely ground
10. Get 2 medium onions, finely chopped
11. Get 4 tablespoons olive oil
12. Prepare 4 tablespoons pomegranate syrup, if available
13. Take 1 teaspoon salt
14. Get 1/4 teaspoon white pepper

Steps to make Pumpkin and spinach pie - kibbet lakteen bil saynieh:

1. Strain very well the pumpkin puree. It is very important to drain all the water from it.
2. Put the drained pumpkin in a food processor and add the bulgur, flour and salt. Blend until you get a well combined pumpkin paste. Put the paste in the refrigerator for 30 min.
3. To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min.
4. Add the chickpeas, spinach, pomegranate syrup, pepper and salt. Stir the mixture over medium heat for 5 min. Remove from heat then add the walnuts and stir. Leave the stuffing aside to cool.
5. Preheat the oven to medium heat.
6. Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil.
7. Spread evenly the first half of the paste in the pan so as to cover the entire surface. Top it evenly with the filling then spread the other half of the paste so as to cover the filling.
8. Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares.
9. Put the pan in the preheated oven for around 30 min.
10. Remove and cut into pieces. Serve hot or cold.

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